Aromatic Roast Chicken

Name: Aromatic Roast Chicken
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Native chicken; 1 piece potato; 1 piece carrot; 1/2 onion; 5s Shiitake Mushrooms; 1 piece lemon; 1 stage Green onions; 4 cloves garlic; 3 slices ginger; 3 tablespoons Cooking Wine; 3 tablespoons Soy sauce; 1 tbsp honey; 15g salt; 6 slices Bay leaf; 1 teaspoon olive oil; 4g Crushed black pepper; 3g Provence vanilla

by january0106

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This native chicken was given by a good friend, who had always wanted to make a breaded chicken.
But since there is really no time, simply aromatic roast chicken is also a good choice.
As soon as we came out of the oven and took a good photo, Master and I started to gnaw each drumstick.
At that time, the wife’s eating behavior was really funny.
This is so-called, deliciousness is hard to resist. "

Aromatic Roast Chicken

1. Chop the green onion and garlic into minced pieces, put the cooking wine, light soy sauce, honey, salt (10g), minced green onions, minced garlic and ginger slices into a bowl, and stir to form a marinade;

2. The local chickens are handled cleanly;

3. Spread the marinade juice evenly on the inside and outside of the native chicken, gently massage the native chicken for 2 minutes, and then put it in the refrigerator for 2 hours. If you have time, it’s best to refrigerate it overnight;

4. Shiitake mushroom slices, lemon slices;

5. Peel the onions, carrots, and potatoes, cut them into even small pieces, put them in a container, and add bay leaves, olive oil, salt (5g) and crushed black pepper (2g) and mix well;

6. Stuff a portion of onions, carrots, potatoes, mushrooms, and lemon into the chicken belly;

7. After stuffing, seal the chicken tail with a toothpick, and tie the chicken legs with cotton rope;

8. Put the remaining onions, carrots, potatoes, mushrooms, and lemons in the baking dish, then put the chicken on the vegetables, and wrap the tail and wing tips of the chicken legs with tin foil;

9. Sprinkle with the remaining crushed black pepper and Provencal herbs;

10. Preheat the oven to 200 degrees, put it on the baking tray, and bake for about 80 minutes.

Tips:
1. If there is enough time, it is best to marinate for one night to make it delicious.
2. When baking, put it in the lower part of the oven and bake at 200 degrees for 1 to 1.5 hours.
3. If the surface of the chicken is already colored, you can cover it with tin foil and continue to bake it until cooked.